How to Cook Frozen Cauliflower

5 from 2 votes

Achieve flavorful and tender frozen cauliflower—never soggy—with these easy tips. Learn how to roast, sauté, steam, and microwave

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy clean up.
Add the frozen cauliflower to the baking sheet in a single layer, taking care not to overcrowd the pan. Place in the oven and roast for 10 minutes. This extra step assists in removing excess water.
Remove from the oven and add oil and seasonings of choice. Toss with tongs until broccoli is well coated. Place back in the oven and roast for another 10 minutes. If you want it to be extra crispy and brown, broil on high for 5 minutes or so.

Add cauliflower to a large skillet. Add 1/4 cup of water for every 1/2 pound (8 ounces) and cook covered over medium heat until the ice from the cauliflower melts, about 2 minutes.
Transfer cauliflower to a colander and shake off excess moisture. Wipe down the pan.
Add oil to the same skillet and heat over medium-high heat. Add back in the drained cauliflower and saute for 5-7 minutes, taking care not to toss too much. Add seasoning(s) of choice.

Place water in a pot, add steamer basket, and bring to a boil. Add cauliflower, cover, reduce heat to medium, and cook for 3-4 minutes, until tender. Transfer to a bowl and toss with seasoning(s) and lemon juice.

Place 1/2 pound of cauliflower and 2 tablespoons water into a microwave safe dish. Cover with a lid or microwave safe dish. Microwave on high for 2 minutes. Stir and cook for 2-3 additional minutes. It will take about 5 minutes. Strain and season.

Don’t thaw frozen cauliflower in the fridge or on the countertop. The pieces will get too soggy.
Avoid overcooking! Frozen cauliflower is pre-boiled (or blanched in boiling water for a few minutes) before being quickly frozen, so it cooks faster than freshly chopped cauliflower.

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